I have been getting up early and trying new breakfasts for the girls. This morning I made one of Kesa’a favorite things in the world, potatoes. I decided to try shredding the potatoes to make shredded hash browns and fry them until they were nice and crispy.
Last night I was also up late making my own ketchup. The one thing that we have in this house that still contains sugar is ketchup. My girls love it on nearly everything and Craig and I have it from time to time on burgers or potatoes too. I had made a ketchup recipe years ago that really did not pass the taste testers (myself included). I finally decided to try again and keep adding to the recipe and testing it along the way until I got it perfect. Here are the recipes! 🙂
Shredded Hash Brown Potatoes
Crispy shredded hash brown potatoes, just like the restaurants make!
- 4 russet potatoes, peeled
- 6 tablsepoons sunflower oil
Shred the potatoes in a food processor. Place the shredded potatoes onto a clean dish towel. Lay another clean dish towel on top and press the water out of the potatoes.
Pressing the water out is the key to crispiness! Autumn helped by both sitting and standing on them (although I am sure that is not necessary).
Heat 3 tablespoons of the sunflower oil in a large skillet on medium heat. Add half of the shredded potatoes and leave to fry for 8-10 minutes without flipping at all.
Flip the potatoes over and cook the over side for another 8-10 minutes more, until browned and crispy.
Fry the second batch of potatoes with the remaining 3 tablespoons of oil. Place the potatoes onto a large plate and separate them if desired, otherwise they will be in a large potato pancake pile. Serve!
There is one other kind, momz. A wholesome homemade ketchup sweetened with sucanat and pure maple syrup.
Makes 1 liter
- 4 (5.5 oz) cans tomato paste
- 1/2 cup apple cider vinegar*
- 2 tablespoons sucanat
- 1/4 teaspoon dry mustard
- 1/4 teaspoon garlic powder
- 1/4 teaspoon fine sea salt
- tiny pinch of onion powder
- tiny pinch of cinnamon
- tiny pinch of cloves
- 5 tablespoons pure maple syrup
- 1 1/4 cup water
*Apple cider vinegar is a more healthful choice than regular vinegar, but it does leave a slight apple taste. Feel free to use whatever vinegar you like.
- Place all of the ingredients together in a medium mixing bowl and whisk until combined.
- Pipe into a ketchup bottle. Store in the fridge for at least one month.
Have a great day! 🙂
the hash browns look awesome…and homemade ketchup? i’m impressed!
Definitely want to try the ketchup
Good to know thr ketchup can last in the fridge for awhile. Not that it would last a month around here, but at least a couple weeks! I’ll definitely give it a try!
Been wanting to make homemade ketchup for years – your recipe finally pushed me to the finish line! It was easy and tastes great! Kid-approved. We used xylitol and stevia for most of the maple syrup. Doubled the salt and spices, added 1 tsp smoked paprika.